Spinach Potato Pockets | Vegan Maultaschen

This post is also available in: german/deutschSpinach Potato Pockets | Happy Spring. I love this season very much. Everything awakens and the chickens enjoy the warm weather too. And these dumplings are absolutely perfect for today. In the past, it always made my grandma. The dough rectangles lay in the kitchen, rolled up and cut through. I can still remember exactly this taste. I preferred to eat them in the broth with potato salad.
Spinach Potato Pockets
dough
200 g wheat flour
200 g wheat semolina
200 ml water
1tsp salt
1 tbsp olive oil
filling
300g potato
200 g spinach
1 onion
2 cloves of garlic
2 tbsp nutritional yeast
salt and pepper

dough
Put flour, semolina and salt in a mixing bowl and stir. Add water and oil and knead with the kneading of the food processor to a dough. (You can also use your hands)
Wrap the dough in cling film and leave to rest for 1 hour in the refrigerator.
filling
Peel potatoes and chop. Cook gently in salted water.
Add onions and garlic in oil and sauté.
Wash the spinach, chop it and add to the onions. Fry 5 minutes. If you like mix the spinach creamy.
Drain potatoes and mash it. Put the spinach, yeast flakes, salt and pepper to the potatoes in a bowl.
Place the dough on a floured working surface and roll out to a longish rectangle with the rolling pin. The dough shouldn’t be too thick but not too thin.
Spread the filling on it, leaving one edge, brushing it with water. Roll up from the long side.
Use the wooden spoon to cut about equal sized dumplings. Press almost so that the filling doesn´t come out later while cooking.
Now cut with a sharp knife and if necessary press the ends firmly. Bring salted water to a boil and cook 2-3 bags in water for 15 minutes. The water should only simmer and don´t put too much dumplings in the pot, otherwise they stick on the ground.
Drain the dumplings well and sauté in a pan from both sides until crispy.
Serve with salad.

-> You can also cut the spinach potato pockets into strips and warm it up in vegetable broth. Add some fresh chives, yummy! But I love it fried in the pan.

Step by Step Instruction

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Spinach-Potato-Pockets

These spinach potato pockets are vegan and so delicious. Its ´s an easy meal prep meal and you can fry it in a skillet or you serve the pockets in broth. 

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time 1 hour hour

Total Time 45 minutes minutes

Servings 10 Pockets

Author Klaraslife

Ingredients

dough

• 200 g wheat flour
• 200 g wheat semolina
• 200 ml water
• 1 tsp salt
• 1 tbsp olive oil

filling

• 300 g potato
• 200 g spinach
• 1 onion
• 2 cloves of garlic
• 2 tbsp nutritional yeast
• salt and pepper

Instructions

dough

• Put flour, semolina and salt in a mixing bowl and stir. Add water and oil and knead with the kneading of the food processor to a dough. (You can also use your hands)
• Wrap the dough in cling film and leave to rest for 1 hour in the refrigerator.

filling

• Peel potatoes and chop. Cook gently in salted water.
• Add onions and garlic in oil and sauté.
• Wash the spinach, chop it and add to the onions. Fry 5 minutes. If you like mix the spinach creamy.
• Drain potatoes and mash it. Put the spinach, yeast flakes, salt and pepper to the potatoes in a bowl.
• Place the dough on a floured working surface and roll out to a longish rectangle with the rolling pin. The dough shouldn´t be too thick but not too thin.
• Spread the filling on it, leaving one edge, brushing it with water. Roll up from the long side.
• Use the wooden spoon to cut about equal sized dumplings. Press almost so that the filling doesn´t come out later while cooking.
• Now cut with a sharp knife and if necessary press the ends firmly. Bring salted water to a boil and cook 2-3 bags in water for 15 minutes. The water should only simmer and don´t put too much dumplings in the pot, otherwise they stick on the ground.
• Drain the dumplings well and sauté in a pan from both sides until crispy.
• Serve with salad.

Notes

• I love it crispy but you can also cut the spinach potato dumplings into strips and warm it up in vegetable broth. Add some fresh chives, yummy!

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